Acclaimed Michelin Two-Star French Chef Akrame Benallal celebrates the opening of Atelier Vivanda in Hong Kong today, a unique and contemporary French bistrot à viande, which pays homage to la viande (meat) and la vie (life). Set against a butcher studio backdrop, epicureans are invited to celebrate both la viande and la vie with top-quality prized ingredients served on wooden square andround tables reminiscent of butcher blocks, while enjoying bespoke cocktails and a lively vibe.
Atelier Vivanda Hong Kong marks the third venture opened in three years, and Akrame’s first international outpost of the culinary concept loved by all in the City of Lights – Paris. Its calibre of food and the popularity with food lovers has been acknowledged by the France Michelin Bib Gourmand Guide in 2013 and 2015, it will no doubt become a staple for foodies in Hong Kong.
Located in the heart of Wanchai’s bustling Ship Street, the new contemporary French bistro introduces the Parisian spirit of Chef Akrame, poised to become a dining hotspot with a hearty selection of French comfort food.
The menu at Atelier Vivanda showcases high-quality ingredients mixed with Chef Akrame’s signature creative twist, commencing with A Picorer(dishes to be shared in French), such as Thinly Sliced Smoked Beef Matured 50 Days, and 30 months aged Pata Negra Bellota Pure Origins Iberian served onspecial grease paper, and 24 months aged Old Comté – a delightful French light cheese with Akrame’s favourite pepper from Madagascar.
These starters are accompanied by fresh bread served in a small paper bag with Akrame’s branded “Caractère” olive oil. Caractère is made withMadagascar pepper and olive from San Remo, Italy, personally chosen by Akrame, presented in a bottle with Akrame’s creative drawing of an olive tree held in his palms, symbolising “made from the heart.”
Risotto with Beetroot and Smoked Haddock Iberian Pork Rib with Pommes Dauphines and Salad
The mains, La Viande Au Choix, showcases Chef Akrame’s culinary gift of refined simplicity, boasting superb cuts of meat, including Black Angus Beef, Yellow Chicken Breast, Duck Breast, Rack of Veal, and Iberian Pork Rib. The special Le Croquavor reinterprets the traditional hamburger with Chef Akrame’s signature innovative touch – a good rustic country bread, with fresh minced beef, matured comté cheese, sucrine lettuce and traditional gribiche sauce. An impressive roster of dishes follow as L’Entrée au Choix (Entrée), with highlights including Duck Leg Terrine with Vinegar and Baby Onions, Caesar Salad with Sesame and Cashew Nut with Akrame’s homemade dressing served with slow cooked chicken, «langues d’oiseaux» Risotto with Beetroot and Smoked Haddock, and Veal Carpaccio with Passion Fruit and Coffee Emulsion.
The La Viande Au Choix menu is enhanced by exceptional items aptly dubbed Les produits d’exception, which includes Ribeye XL Black Angus,Holstein Beef Rib 50 Days, and Pluma Iberian. All mains are recommended to enjoy with Akrame’s “Caractère” pepper olive oil and ketchup, both available for sale at Atelier Vivanda Hong Kong.
These succulent pieces of meat are accompanied by a choice of L’Accompagnement Au Choix : side dishes including Gratin Dauphinois, Pommes Darphin, Sauteed Potatoes, Mashed Potatoes and Pommes Dauphines, which come in unlimited portions.
Persillé Black Angus Gratin Dauphinois
Those with a sweet tooth can indulge in classically French desserts such as Caramel Profitoclaire with Chocolate Tonka, Creme Brulee, Custard with Vanilla Ice Cream, and Traditional Moelleux 100% Chocolate with Green Citrus.
Atelier Vivanda Hong Kong follows the successful prix fixe “formula” adopted in its Parisian flagship and shops. Available for lunch and dinner, diners can indulge in L’Entrée, La Viande, L’Accompagnement, and Le Dessert for HK$448.
During lunch hours, a special price of HK$298 is offered, which features La Viande and unlimited servings of L’Accompagnement. The Le Croquavor with a choice of potatoes can also be enjoyed or for takeaway at HK$188. For guests who are more inclined to savour a lighter lunch can also choose to order from the selection of gourmet offerings from the menu.
“We are excited to bring Atelier Vivanda to Hong Kong,” says Chef Akrame. “In my head, the “Atelier Vivanda” concept was born sharp and clear – notably with the leather aprons or even with the butcher knives inspired by Ancient Rome. I am the final link of this chain of craftsmanship, I magnify their work through my creations, my recipes and my cooking.”
“There is no secret recipes, professionalism is the key to success,” added Akrame. “From breeder to cook, from race qualities and to cooking time, from aging to the perfection of cutting, only the hand and brains of man are able to achieve this everyday miracle.”
Complementing the stellar food of Akrame is the award-winning mixologist, Reeve Yip, who brings with him extensive international experience honed at some of New York’s most fashionable bars. Reeve designed specialty cocktails for Atelier Vivanda, marrying innovation with classics. The result is unique and delicious cocktails. Signature standouts include the French Shiso Swizzle, which features Grey Goose Vodka with Yellow Chartreuse, Shiso Syrup, Grapefruit Soda, and Bitters; and classic Saint Germain Collins cocktail which is a luscious mix of St Germain, Hendrick’s, Lemon, Honey and Champagne.
Atelier Vivanda occupies 1,500 sq ft, with windows across the frontage which open up the interior to Ship Street, including a VIP room seating 12 allows for private dinner parties. The contemporary bistro is designed to evoke an essence of the French countryside while capturing the energetic buzz of Hong Kong through its rustic design.
The rustic design and Francophone atmosphere of Atelier Vivanda introduces a new gourmet concept which evokes the essence of eating in a butcher’s studio one might imagine finding in the French countryside. The stylised mixture of leather, stainless steel, and wood make up the foundation of the interior, with simple yet fun decor playfully hung on the walls with patches of rocks that resembles cow hide, and a series of black-and-white portraits of cows.
Attention to details such as the food menu and wine menu are places on “Billot”, wooden chopping boards imported from France; while knives which are modelled after the butcher’s knife are engraved with Atelier Vivanda’s emblem.
Seating 60 people in the bistro, Atelier Vivanda occupies 1,500 sq ft, with windows across the frontage which open up the interior to Ship Street, including a VIP room seating 12 allows for private dinner parties.
Atelier Vivanda is located on G/F, 9A Ship Street, Wanchai, Hong Kong. It opens daily from 12:00 noon to 3:00 p.m. and 6:00 to 11:00 p.m..
For customer enquiries, please call (852) 2109-1768, or email firstname.lastname@example.org. For more information, please visitwww.ateliervivanda.com.hk or follow Facebook : http://www.facebook.com/AtelierVivandaHK or Instagram: @AtelierVivandaHK for latest updates.